Name: Grilled nectarine and couscous salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 4 nectarines halved and stoned; 50 ml fresh chillies 573; 250 g couscous; lemon zest only; 15 ml lemon juice freshly squeezed; 20 ml fresh mixed herbs basil and parsley; 150 ml feta cheese crumbled; blueberries; 1 rocket

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Ingredients (9)

4	nectarines — halved and stoned
50 ml	fresh chillies — 573
250 g	couscous
	lemon — zest only
15 ml	lemon juice — freshly squeezed
20 ml	fresh mixed herbs — basil and parsley
150 ml	feta cheese — crumbled
	blueberries
1	rocket

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Method:

Leave the nectarines in halves or cut into wedges, if you prefer. Brush with olive oil and grill on both sides on a hot griddle pan until charred. Set aside to cool. Alternatively, drizzle with a little lemon juice and leave them raw.

Pour boiling water over the couscous, cover and leave to steam for about 15 minutes. Fluff up the couscous with a fork and set aside to cool.

Add the remaining ingredients to the couscous and season to taste with salt and freshly ground black pepper. Toss well to combine.

Serves: 6-8

Text and image: Ideas magazine

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